For those who love Aux Vivres Restaurant in Montréal, their chef, Michael Makhan, has 10 recipes in the new book – 100 Recettes Pour Toi - Mon Coeur – a fundraising publication for the Fondation de l’Institut de Cardiologie de Montréal (Cardiology Institute). This is not a vegan/vegetarian cookbook but it is a cook book with heart-healthy recipes from Quebec chefs.

I have requested the book through the public library system – interlibrary loan from Quebec. While waiting for the book, I also sent a donation to the Cardiology Institute thanking them for recognizing and including Chef Makhan and his exceptional vegan recipes in their book and encouraging them work with more vegan chefs/authors in the future.

For those looking for Aux Vivres recipes right now – copied below are the posts I made on the Old PPK Forum with the English Translations of Aux Vivres Recipes from online in French publications. The Smoothie Choco Classique is fambulous - sipping it right now !

PréparationPut the dates in boiling water for 15 minutes. Drain. Mix all ingredients with a mixer until smooth and creamy texture. Add the powder cocoa on top for the presentation. Makes two servings. For a more sweet dessert, add more dates.

In a bowl, put the tofu, olives, salt, oregano, basil, lime juice pepper, olive oil, garlic, yeast, and parsley. Mix until the preparation is homogeneous. That's it! (You can prepare in advance the spread). (It will keep up to 1 week in the refrigerator.)

THANK YOU for posting this! I freaking loved Aux Vivres, we were there twice on our recent MTL trip and I am still raving about it.

_________________Did you notice the slight feeling of panic at the words "Chicken Basin Street"? Like someone was walking over your grave? Try not to remember. We must never remember. - mumblesIs this about devilberries and nazifruit again? - footface

We ate there last week when in Montreal. The bad part was IT WAS SO FREAKING LOUD in the restaurant. People + music + room design made it unpleasant. Next time I would get takeout. One of my sons is very sensitive to noise and he was uncomfortable.

However, I ordered two of the appetizer plates, the cold plate and the Greek plate, and they were fabulous. My fervently non-vegan son loved the tzatziki and asked if I could make it at home but I could not figure out what the base was. A quick look at the take out container told me it was Toffutti so I will make some this week.

Thanks to the links here I think I will try to recreate the plates for a party this weekend.

Oh, and I just made the veggie pate recipe and it's not the same as what they serve at the restaurant.

I've had the Veggie Paté posted above at Aux Vivres about 2 years ago - they served it with the cold plates. It is good but not as good as the the brownish savoury and smooth paté that they serve now. The current paté tastes like it has a base of onions and may be potato. It is a drier paté and is likely baked.

My inter-library loan of 100 Recettes Pour Toi - Mon Coeur has arrived and I'll pick it up Friday once I'm back home. Will do some recipe testing and report back. Hopefully the Veggie Paté recipe in the book is what they serve now at the restaurant. ::fingers crossed::

The Inter-Library loan of 100 Recettes Pour Toi – Mon Coeur arrived. It is a beautiful book and each of the Aux Vivres recipes has a corresponding picture.

The Végépâté Maison recipe does look like the one that is served currently at the restaurant. It has a base of onions, sweet potato and ground sunflower seeds. To get that really smooth texture, a food processor is recommended. You could likely grate the veggies, but the texture would not be the same. Going to hold off making this until I can replace my deceased food processor.

I made the Creamsicle Smooothie and it turned out just like what I remember having at the restaurant. I served it as a dessert in small martini glasses, with a side of dark chocolates.

I’ll try the Aux Vivres Énergie Truffles next. The combo of chocolate, dates, nuts, seeds and raisins looks like a great snack item, especially for lunches and after school treats.

There are a lot of vegan recipes in the book, that are unique combinations of flavours from simple ingredients. The Quebec chefs are definitely fabulous artists. The Fennel and Clementine Salad with Lime by Giovanni Apollo is a great example.

I agree that Jae’s Dragon Bowl Sauce is a bit on the sweet side. I’ve tried a few different versions and here’s my adaptation of the Aux Vivres Dragon Sauce. If you like the sauce a bit more sharp, you could add about ½ to 1 tsp of rice vinegar.

Could you replace some of the existing liquid with banana liqueur? Or perhaps banana extract.

I'm not sure what the liqueur options are, but I've replaced some of the soymilk in cookie recipes with banana rum to make chocolate banana macadamia biscotti. You get pretty strong banana flavor, but you can taste the rum a bit.

_________________"This is the creepiest post ever if you don't know who Molly is." -Fee"a vegan death match sounds like something where we all end up hugging." -LisaPunk